A classic recipe from the Sunsweet archives, this recipe is at once easy and comforting. Substitute granola for the buttered breadcrumbs and bake in individual disposable tins for a grab-and-go breakfast option.
Yield: 6 servings
560 g / 4 cups sliced cooking apples
135 g / 1 cup Prunes
95 g / 1/2 cup brown sugar
15 ml / 1 tablespoon Prune Juice Concentrate
15 ml / 1 tablespoon lemon juice
1 g / 1/2 teaspoon cinnamon
1 g /1/4 teaspoon salt
60 g / 1 1/2 cups fine fresh bread crumbs
55 g / 1/4 cup unsalted butter, melted
Whipped cream (optional)
Preheat oven to 350F [180C]. Butter a shallow 2-liter [2-quart] baking dish.
Mix the apples, prunes, sugar, prune juice concentrate, lemon juice, cinnamon, and salt in a bowl. Mix breadcrumbs and butter in another bowl.
To assemble, sprinkle 1/3 of the buttered crumbs in the bottom of the baking dish. Top with 1/2 of the apples and prunes. Repeat the layers, finishing with the buttered crumbs.
Cover the pan with aluminum foil and bake for 45 minutes. Remove the foil and bake for 15 minutes more or until golden brown. Serve warm with whipped cream.